Sweet 'N' Sour Squash Medley

A tangy summer vegetable side that straddles the line between relish and salad. Zucchini, yellow summer squash, green beans, and tomato simmer together in a brown sugar and white wine vinegar brine kissed with cinnamon, mustard seed, and lemon.

The sweet and sour balance is deliberate and needs both ingredients at full strength. A full cup of brown sugar and a full cup of vinegar might sound aggressive, but the vegetables absorb both during the simmer, leaving a bright, tangy-sweet finish rather than a cloying or pickle-sharp one.

This is a one-pot, pour-and-simmer recipe that benefits enormously from an overnight rest. Served warm it’s pleasant. Chilled overnight and served cold the next day, the flavors deepen and meld into something much more interesting.

Pair it with grilled chicken or pork, pile it next to a burger, or eat it straight out of the jar. It’s also a smart use for the August zucchini glut when your garden produces more squash than you know what to do with.

Kitchen Tips

• Cut all the vegetables to roughly the same size so they cook evenly in the 40-minute simmer.
• Toast the mustard seeds in a dry pan for 30 seconds before adding to unlock their nutty warmth.
• Pull the cinnamon stick and lemon slices after cooling to keep the flavor from getting overwhelming in storage.

Variations

• Add sliced red bell pepper for color and natural sweetness.
• Stir in a pinch of red pepper flakes for a sweet-heat spin.
• Swap white wine vinegar for apple cider vinegar for a deeper, fruitier tang.